Winter Chopped Salad

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Crispy, Colorful, and Perfect for Cold-Weather Meals

This Winter Chopped Salad is everything you want in a cold-weather dish—fresh, crunchy, and full of vibrant seasonal flavor. It’s packed with hearty produce like apples, kale, and roasted squash, making it satisfying enough for lunch yet elegant enough for a holiday table. With simple ingredients and quick prep, it’s a busy-day lifesaver you can toss together in minutes. The combination of sweet fruit, salty cheese, crunchy nuts, and a zesty homemade dressing creates the kind of balance that keeps everyone coming back for seconds. A true winter winner!

⏱️ Time Breakdown

Prep Time: 20 minutes
Cook Time: 20 minutes (if roasting squash)
Total Time: 40 minutes
Servings: 4–6

📝 Ingredients

For the Salad:

  • 3 cups chopped kale (stems removed)
  • 2 cups chopped romaine or mixed greens
  • 1 cup roasted butternut squash cubes (store-bought or fresh)
  • 1 medium honeycrisp apple, diced
  • 1/2 cup pomegranate arils
  • 1/3 cup crumbled feta or goat cheese
  • 1/3 cup chopped toasted pecans or walnuts
  • 1/4 cup thinly sliced red onion

For the Dressing:

  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1–2 tsp maple syrup
  • Salt & pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large salad bowl
  • Sharp knife
  • Cutting board
  • Measuring spoons & cups
  • Small mixing bowl or jar (for dressing)
  • Whisk or jar with a lid (for shaking dressing)
  • Baking sheet (if roasting squash)

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

  1. Prep the veggies: Chop the kale, greens, apple, and onion into small, even pieces for easy mixing and eating. 🍏
  2. Massage the kale: Add a teaspoon of olive oil and gently massage for 20–30 seconds until slightly softened.
  3. Roast squash (optional): Toss squash with a little oil, salt, and pepper; roast at 400°F for 20 minutes until tender.
  4. Assemble the salad: Add kale, greens, roasted squash, apple, pomegranate, onion, nuts, and cheese to a large bowl.
  5. Make the dressing: Whisk olive oil, vinegar, lemon juice, mustard, maple syrup, salt, and pepper until smooth and glossy.
  6. Toss & serve: Drizzle dressing over the salad and toss gently to coat everything evenly. Serve immediately. 🥗

💡 Pro Tips

  • Make ahead: Prep all ingredients except apples; chop those right before serving to keep them crisp.
  • Dressing swap: Try balsamic vinaigrette or a creamy poppyseed dressing for a sweeter vibe.
  • Add protein: Grilled chicken, steak strips, or roasted chickpeas make it a full meal.
  • Storage: Store dressed salad for up to 1 day; undressed for up to 3 days.

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